In looking for a new cookie recipe to break in my new-to-me oven, I decided to check out my favorite food blog. I wanted to try a new recipe–perhaps something a little different– and sure enough, the Ninj (a.k.a. the Yankee Kitchen Ninja) did not disappoint. There in the archives of the website I found what I was looking for: chocolate chip potato chip cookies. I know, I know. Initially the combination sounded a bit strange to me too but if you love the combination of sweet and salty the way I do, these cookies are for you.
CHOCOLATE CHIP POTATO CHIP COOKIES
For the cookies:
2 sticks unsalted butter, at room temperature
3/4 cup sugar, divided
1 teaspoon vanilla
1/2 cup crushed potato chips
2 cups flour
1/2 cup mini chocolate chips
For the topping:
2 tablespoons crushed potato chips
2 teaspoons kosher salt
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Place the butter and 1/2 cup of the sugar in a large mixing bowl. Using an electric beater, blend the butter and sugar together until creamy.
- Add the vanilla and mix until incorporated. Add the potato chips and flour and fold together until combined. Stir in the chocolate chips.
- Place the remaining 1/4 cup of sugar in a small bowl.
- Using a small scoop to measure, take tablespoon sized pieces of dough and roll them into small balls.
- Roll the balls in the sugar and place on the prepared baking sheets. Use the flat bottom of a measuring cup or the bottom of a juice glass to flatten the balls into discs.
- Sprinkle a small amount of the topping on each cookie.
- Bake for 15 minutes or until the edges of the cookies are lightly browned. Allow to cool for 5 minutes on the sheets then move to a wire rack to cool completely.
Yields: 3 dozen cookies